Ingredients:
1 (14 3/4 ounce) cans pink salmon, drained skin and bones removed
3/4 cup milk
1 cup soft breadcrumbs
1 eggs, beaten
1 tablespoon chopped fresh parsley
1 teaspoon minced onions
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or 2 tablespoons margarine
4 teaspoons all-purpose flour
3/4 cup milk
2 tablespoons lemon juice
1/4 teaspoon salt
1/8-1/4 teaspoon cayenne pepper
Directions:
Combine the first nine ingredients and mix well. Spoon into 8 greased muffin cups using 1/4 cup for each.
Bake at 350 F for 45 minutes or until browned.
Meanwhile, melt butter in a saucepan. Stir in flour and form a smooth paste. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from heat and stir in lemon juice, salt, and cayenne. Serve over patties.
Servings: 4
Time preparation: 5 min.
Time total: 52 min.